italian wedding soup

Ingredients

For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup panko breadcrumbs
2 teaspoons minced garlic
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (about 2 stalks), cut into 1/4 inch pieces
10 cups chicken stock
1/2 cup white wine
1 cup small pasta, like tubetini, stars, or orzo
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F.

2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.)
3. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
4. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5-6 minutes, stirring occasionally.
5. Add the chicken stock and wine and bring to a boil.
6. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender.
7. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

*Adapted from Ina Garten

white fish baked in foil with zucchini and tomatoes

 

Ingredients

2 zucchinis, sliced into 1/4-inch slices

2-3 plum tomatoes, cored, seeded, and chopped into 1/2-inch pieces

2 tbsp. olive oil

2 garlic cloves

1/4 tsp. dried oregano

1/8 tsp. red pepper flakes

4 skinless fish fillets (halibut, cod, haddock, red snapper, thick sole, or tilapia), 1 to 1 1/2-inches thick

1/4 cup dry white wine

1/4 cup chopped fresh basil

lemon wedges

Directions

1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see related Step-By-Step). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

*From America's Test Kitchen

zuppa de farro (Italian wheat soup)

After taking an Italian cooking class at the Cambridge School of Culinary Arts with my mom and sister, this was one recipe I knew I had to make again. It is a delicious, hearty, Tuscan Italian soup recipe from Roberta L. Dowling.

Ingredients

1 1/2 cans, cannellini beans
1 1/4 cups, Farro (Emmer)
salt and pepper to taste
2 oz. pancetta, cut in 1/4-inch dice
2 tbsp. olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/2 cup white wine
1/2 cup Italian peeled tomato, chopped
4 fresh sage leaves
1 1/2 tsp. fresh rosemary, finely chopped
4+ cups chicken stock
4 large leaves of kale, julienned
2 tbsp. parsley, finely chopped
1/2 cup Parmesan cheese, grated

Instructions

1. In a large stock pot, gently saute the pancetta in 2 tbsp. olive oil, when pancetta is rendered, add the chopped vegetables (onions, carrots, celery, and garlic). Add the white wine and allow it to evaporate. Add the tomatoes, sage, rosemary, and 2 cups stock. Bring to a boil, reduce the heat and simmer gently for 30 minutes, stirring occasionally.
2. Set aside 3/4 cup of the cooked beans. Puree the the remaining beans and their liquid in a food processor and add to the soup. Add the reserved beans. Bring to a simmer, add the Farro and stir to mix well. The liquid should be fairly dense, but not sticking to the bottom of the pan. Add additional stock if necessary or desired. Cover the pan and cook the Farro for about 50 minutes or until the grains are swollen and soft, adding stock if necessary.
3. After a half hour of cooking add the kale. Correct the seasoning with salt and pepper.
4. Garnish the soup with the chopped parsley and Parmesan cheese.
 

summer lemon-vegetable risotto

Ingredients
 
8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic chicken broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Instructions

1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

*from Cooking Light

mushroom and pea risotto

Ingredients

8 cups canned low-sodium chicken broth
1/2 oz dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Instructions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

*from Giada

lemon chicken breasts

Ingredients
1/4 cup olive oil
3 tbsp. minced garlic (about 9 cloves)
1/3 cup white wine
1 tbsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
1 1/2 tsp. dried oregano
1 tsp. minced fresh thyme
salt and pepper
4 boneless chicken breasts, skin on
1 lemon

Instructions

1. Preheat oven to 400 degrees F.
2. Warm olive oil in a small saucepan over medium-low heat, add the garlic, and cook for 1 minute. Don't let the garlic brown. Off the heat, add the wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp. salt and pour into a 9 x 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Cut the lemon into 8 wedges and tuck in among the pieces of chicken.
4. Bake 30-40 minutes, until the chicken is done and the skin in lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
5. Serve with pan juices over couscous.

*Adapted from Ina Garten